Mini-egg cookies are one of my favourite quick and simple easter treats to whip up! Bursting with vibrant mini chocolate eggs nestled within a soft, chewy cookie, their cheerful appearance makes them an ideal centerpiece for a holiday gathering. I find the process of making cookies straight forward, requiring minimal equipment, and comes together in under an hour, including baking time. This simplicity makes mini egg cookies not only a delightful treat but also a fun and stress-free baking experience.
Mini eggs are small, bite-sized chocolate candies that are typically coated in a colorful, speckled candy shell. They are especially popular during the Easter season, but many people enjoy them year-round. While Cadbury Mini Eggs are the most recognized in the UK, different brands may offer their own versions.
Achieving a chunky cookie
In my recipes, I like to achieve a chunkier cookie – almost like NYC Cookies, characterized by a thick, chewy texture. To do this I often adjust my recipes for more flour which provides stability and less liquid ingredients (like butter or eggs) which yields a thicker dough that spreads less during baking.
After mixing the dough, freeze the dough overnight, chilling the dough solidifies the fats, reducing spread and helping the cookies maintain their shape while baking.
Everything you’ll need
- 100g Butter:
- Purpose: Butter adds richness and flavor to the cookies. It also contributes to the texture, helping create a chewy and tender crumb.
- 90g Brown Sugar:
- Purpose: Brown sugar contains molasses, which adds moisture, richness, and a slight caramel flavor to the cookies. It contributes to the cookie’s chewiness and helps maintain moisture.
- 80g Granulated Sugar:
- Purpose: Granulated sugar provides sweetness and helps create a desirable exterior texture. It assists in achieving a nice golden color during baking and adds to the overall sweetness.
- 250g Plain Flour:
- Purpose: Flour is the main structure-building ingredient in cookies. It provides the bulk and backbone for the cookie, contributing to its overall texture and helping it hold its shape.
- 1 tablespoon Cornflour:
- Purpose: Cornflour (cornstarch) helps soften the texture of the cookie, making it tender and chewy. It can also help improve the cookie’s overall structure and prevent it from being too dense.
- 1 Large Egg:
- Purpose: Eggs bind the ingredients together, providing structure and stability.
- 1 tsp Vanilla Extract:
- Purpose: Vanilla extract enhances the flavor profile of the cookies, adding warmth and depth. It complements the sweetness of the sugars and the chocolate.
- 1 tsp Baking Powder:
- Purpose: Baking powder is a leavening agent that helps the cookies rise. It contributes to the lightness and texture of the final product.
- 1 tsp Bicarbonate of Soda (Baking Soda):
- Purpose: Baking soda also acts as a leavening agent but provides a slightly different mechanism than baking powder.
- 1 tsp Salt:
- Purpose: Salt enhances the overall flavor of the cookies, balancing the sweetness and bringing out the flavors of the other ingredients.
- 200g Mini Eggs (Chopped):
- Purpose: Chopped mini eggs add bursts of chocolate and sweetness throughout the cookies. Their vibrant candy coating adds color and a fun texture, making the cookies visually appealing.
- 100g White Chocolate Chips or Milk Chocolate Chips:
- Purpose: Chocolate chips provide rich, sweet flavor and a creamy texture, enhancing the overall cookie experience. They create a delightful contrast to the mini eggs and add even more sweetness.
- 75g Whole Mini Eggs:
- Purpose: Whole mini eggs serve as a decorative element and an added treat within each cookie. Their presence adds both flavor and visual appeal, making the cookies look festive and inviting.
Recipe Tips
Chill, Chill, Chill: Pop that dough in the freezer overnight in an airtight container or freezer bags. Cookie dough can typically be frozen for up to three months without significant loss of quality.
Decoration: Gently press at few mini eggs in the top of the cookies about 5 minutes straight out of the oven when the tops of the cookies are still soft.
Cornflour (Cornstarch): For added cookie chunkiness, add 1 tbsp of cornstarch to thicken the dough.
More Cookies:
Mini Egg Cookies
Ingredients
- 100 g butter
- 90 g brown sugar
- 80 g granulated sugar
- 250 g plain flour
- 1 tbsp cornflour optional
- 1 egg large
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 200 g mini eggs chopped
- 100 g white chocolate chips or milk chocolate chips
- 75 g mini eggs whole
Instructions
- If you plan to bake some cookies right away, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. If you are using a fan oven, or your oven runs hot preheat to 160°C (330°F)
- In a large mixing bowl, beat together the softened 100g butter, 90g brown sugar, and 80g granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the 1 large egg and 1 tsp vanilla extract until well combined.
- In a separate bowl, whisk together the 250g plain flour, 1 tablespoon cornflour, 1 tsp baking powder, 1 tsp bicarbonate of soda, and 1 tsp salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined. Avoid overmixing.
- Gently fold in the 200g chopped mini eggs and 100g chocolate chips until evenly distributed.
Freezing the cookie dough
- Use a cookie scoop or spoon to portion out the cookie dough into balls (about 1.5 inches in diameter).
- Place the cookie balls on a baking sheet lined with parchment paper, making sure they don’t touch each other.
- Freeze the cookie balls on the baking sheet for about 1-2 hours, or until completely solid. Once frozen, transfer the cookie balls to a freezer-safe bag or airtight container. Label and date the bags for future reference.
Baking the frozen cookie dough
- When you’re ready to bake, preheat your oven to 180°C (350°F).
- Line a baking sheet with parchment paper.
- Remove the desired number of cookie dough balls from the freezer. You can bake them directly from frozen—there’s no need to thaw them first.
- If desired, gently press a few 75g whole mini eggs into the top of each frozen cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. You may need to add a few extra minutes to the baking time since the dough is frozen.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.